Recipes

Ingredients

• 2 pounds mussels, cleaned
• 1 tablespoon butter
• 2 small shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 1 cup (236 ml) low-sodium chicken stock
• 1/2 cup (118 ml) dry white wine
• Splash heavy cream
• 1/4 cup roughly chopped fresh parsley
• Salt and fresh ground black pepper
• Lemon wedges, for serving
• 1 baguette, warmed for serving

Instructions

1. Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
2. Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
3. Remove the pot from the heat, then stir in the cream and parsley.
4. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
5. Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

Ingredients

• 4 (about 8-ounce) lobster tails, thawed if frozen
• 1 medium lemon
• 2 cloves garlic
• 5 sprigs fresh parsley
• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 teaspoon kosher salt

Instructions

1. If the lobster tails are frozen, place 4 on a plate or baking sheet and refrigerate overnight to thaw.
2. Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, add enough water to a 9x13-inch baking dish to cover the bottom (about 3/4 cup). Butterfly the lobster tails.

Ingredients

• 12 oz Australian wagyu steak 1 inch thick
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 2 cloves garlic crushed
• 5 sprigs fresh thyme
• Finishing or flaked salt

Instructions

1. Heat your cast iron pan on the BBQ or stove top. Make sure it’s really hot!
2. Let the steak rest at room temperature between 45 and 60 minutes.
3. Just before you’re ready to cook the steak, season the steak with the kosher salt and freshly ground black pepper. Make sure to season both sides.
4. Place the steak on the pan. You don’t need to add any oil or butter at this stage. The fat in the steak will start to render onto the pan.

Ingredients

• 2.25 pound Sirloin Cap Roast
• Salt
• Pepper

Instructions

1. Use a knife to score the fat cap into a crosshatch pattern, being careful not to cut deep enough to reach the meat.
2. Next, fold each cut picanha in half, fat side out and impale the meat with a large metal skewer or even a rotisserie skewer. Technically you can grill your picanha without skewering it, but if you are looking for a Brazilian Churrasco feel at home, go for it!

Ingredients

• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons coarsely ground black pepper
• 1 (about 2 1/2-pound) beef tri-tip roast
• 2 tablespoons vegetable or canola oil

Instructions

1. Stir 1 1/2 teaspoons granulated garlic, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons coarsely ground black pepper together in a small bowl. Pat 1 (about 2 1/2-pound) beef tri-tip roast dry with paper towels. If there is any silver skin on the surface, trim it off (here’s how). Rub all over with the garlic mixture. The tri-tip can be cooked immediately or transferred to a plate and refrigerated uncovered for up to 8 hours.

Ingredients

• 3 10 oz Bison ribeye steaks
• ½ cup unsalted Butter
• 5 cloves garlic
• 3 sprigs Rosemary
• 1 teaspoon coarse Salt
• ½ teaspoon black Pepper
• ½ teaspoon onion minced
• ½ teaspoon garlic powder
• 1 tablespoon extra virgin olive oil

Instructions

1. Get out and measure your ingredients.
2. Get out and prep your equipment: skillet, plate or platter, measuring spoons, sharp knife, and meat thermometer if desired.
3. First, season both sides of the ribeyes with salt and rest for 30 minutes at room temperature. The salt will pull the moisture to the outside of the ribeye as it melts into and flavors the inside. This also tenderizes the meat and creates a juicy seasoned center.
4. Preheat a cast iron skillet over high heat. Preheat the oven to 300 degrees.

Ingredients

• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1 teaspoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon coarse ground black pepper
• 4 (4 to 5 ounce) ostrich steaks (about 3/4 inch thick)

Instructions

1. Combine Worcestershire sauce, minced garlic, salt, olive oil, onion powder, and black pepper in a bowl.
2. Place ostrich steaks on a plate and rub seasoning mixture onto both sides of steaks.
3. Cover with plastic wrap and place in the refrigerator for 2 hours.
4. Preheat the grill to medium-high heat. Remove steaks from the refrigerator and let sit at room temperature (covered) for 15 minutes as the grill is heating.

Ingredients

• 1 tablespoon olive oil
• 1 pound (500 grams) shrimp, tails on or off
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 6 cloves garlic minced
• 1/2 cup dry white wine* or chicken broth
• 1 1/2 cups reduced fat cream**
• 1/2 cup fresh grated Parmesan cheese
• 2 tablespoons fresh chopped parsley

Instructions

1. Heat oil a large skillet over medium-high heat. Season shrimp with salt and pepper and fry for 1-2 minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
2. Melt the butter in the same skillet. Sauté garlic until fragrant (about 30 seconds). Pour in the white wine or broth; allow to reduce to half while scraping any bits off of the bottom of the pan.
3. Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Ingredients

For the salmon…

• 4 (6 oz each) salmon filets
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (or regular paprika)
• 1/4 tsp blackening seasoning (optional)

For the sauce…

• 3 Tbsp butter
• 2 tsp olive oil
• 6 cloves garlic minced
• 1/2 cup honey
• 3 Tbsp water
• 3 Tbsp soy sauce
• 1 Tbsp sriracha sauce
• 2 Tbsp lemon juice

Instructions

1. Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside. Adjust oven rack to middle position, then preheat broiler.
2. Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook for 30 seconds or so, until sauce is heated through.
3. Add salmon, skin side down (if using salmon with skin), and cook for 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
4. Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
5. Garnish with minced parsley if desired.

Ingredients

For the Mahi Mahi…

• 4 (6 ounce) mahi mahi filets, skinless
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic
• ¼ teaspoon ground coriander
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 1 tablespoon orange juice
• 1 teaspoon lime juice
• 2 tablespoons coconut oil (liquified), plus extra for grill pan
• Salt
• Black pepper
• Sprigs of cilantro, for garnish

For the Pineapple-Orange Salsa…

• 8 ounces fresh pineapple, finely diced (roughly 1 cup worth)
• ½ medium orange, peel and white pith removed, finely diced (roughly ½ cup worth)
• ¼ red bell pepper, cored and seeded, finely diced (roughly ¼ cup worth)
• ½ jalapeno, membrane and seeds removed, finely minced (roughly 1 tablespoon worth)
• 1 tablespoon lime juice
• 1 teaspoon honey
• Pinch salt
• 2 teaspoon finely chopped cilantro

Instructions

1. Begin by gathering and preparing all of the mahi mahi ingredients according to the ingredient list above to have ready and organized for use.
2. To prepare the marinade, combine the paprika, cumin, granulated onion and garlic, coriander, orange juice, lime juice, lime zest and orange zest in a small dish with the 2 tablespoons of liquified coconut oil and a couple of pinches of salt and pepper, and mix with a fork or spoon to combine.
3. Place the mahi mahi filets onto a platter and brush the marinade over both sides of each filet equally, and allow the mahi mahi to marinate for 20 minutes.
4. While the mahi mahi marinades, gather and prep all of your pineapple-orange salsa ingredients according to the ingredient list above to have ready and organized for use.
5. To prepare the salsa, add all of the ingredients to a bowl and gently mix together with a spoon to incorporate the flavors. Cover and set the pineapple-orange salsa aside in the fridge to keep cool until read to serve.
6. To grill the mahi mahi, place a large grill pan over medium-high heat and drizzle in a tablespoon or two of the liquified coconut oil. Once hot, add in the mahi mahi filets (work in batches, if necessary), and grill on the first side for about 3-4 minutes (go a couple of minutes longer if the filets are thicker), then flip and grill for another 3-4 minutes or so until the fish is tender yet flaky on the inside, and cooked through. Repeat with remaining filets, if necessary.
7. To serve, top each grilled mahi mahi filet with a generous spoonful of the pineapple-orange salsa, and garnish with a sprig of cilantro, if desired. Serve with your choice of rice, quinoa, couscous, or salad.

Ingredients

• 4 (6 ounce) yellowfin tuna steaks
• ½ cup vegetable oil
• ⅓ cup soy sauce
• ¼ cup fresh lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon grated lemon peel
• 1 clove garlic, crushed
• 4 wedges lemon, for garnish

Instructions

1. Prick tuna steaks all over with a fork and place in a shallow glass baking dish
2. Whisk together oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic in a bowl; pour over tuna steaks. Cover the dish with plastic wrap and refrigerate for 1 to 3 hours.
3. Preheat the grill to medium heat and lightly oil the grate.
4. Remove tuna from marinade; shake excess marinade from steaks and transfer to a plate.
5. Pour marinade into a small saucepan; bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
6. Cook tuna on the preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

Ingredients

• 4 South African Lobster Tails
• salt and pepper to taste
• 1/4 cup butter, melted
• 3 garlic cloves, minced
• 1/2 teaspoon paprika
• 1 teaspoon thyme, minced
• 1 teaspoon rosemary, minced
• 1 teaspoon parsley, chopped

Instructions

1. Preheat the oven to broil or 500 degrees. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.
2. In a small bowl whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley. Spread evenly on each lobster tail.
3. Broil the lobster tails for about 8-10 minutes or until the meat is opaque and lightly brown on the top. Serve with melted butter if desired.

Ingredients

• 24 oysters live in shell
• 4 tbsp butter
• 2 shallots finely minced
• 10 oz baby spinach
• 12 oz heavy cream
• ½ cup Romano cheese
• ½ tsp black pepper
• 1 tbsp lemon juice
• ¼ cup panko bread crumbs
• 1 tbsp Pernod or white wine optional

Instructions

1. Rinse and clean the oysters
2. Carefully open the oysters and using a paring knife cut under the oyster, releasing it from the shell. Place the open oysters on a sheet pan and refrigerate until needed.
3. In a large saute pan or wide bottom pot, melt the butter.
4. Add the shallots to the melted butter and saute over medium heat for 3-4 minutes. Do not let them burn.
5. Add the spinach and saute until the spinach is wilted.
6. Add the lemon juice, heavy cream, Romano cheese and black pepper to the spinach. Bring to a boil and reduce the heat. Allow the mixture to continue cooking until the cream has reduced by half.

Ingredients

• 2 pounds lamb loin or rib chops thick cut
• 4 cloves garlic minced
• 1 tablespoon fresh rosemary chopped
• 1 1/4 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• zest of 1 lemon
• 1/4 cup olive oil

Instructions

1. Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
2. Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
3. Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 135 degrees F.
4. Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving.

Ingredients

• 4 to 6 thinly sliced top sirloin or top round steaks (if you like it very thin, you can ask the butcher to pass it through the tenderizing machine or you can pound them to make more tender and thin)
• 10 cloves of garlic, smashed
• 1/4 cup of olive oil for the marinade, plus more for cooking
• 2 teaspoons Abuela’s Sazon Salt
• 4 medium onions, thinly sliced
• 1/4 cup of parsley, roughly chopped
• juice of 2 limes and limes
• Garnish and serve with limes and parsley. Some people like to top their steaks with chopped white onion as well.

Instructions

1. Place the steaks in a bowl or a bag. Marinate the steaks with the garlic, oil and lime juice. Season each side with the Sazon and salt. Give it a mix so everything is evenly coated. Add the garlic and onions to each layer of the steaks. Try to marinate for a few hours or overnight.
2. Heat a sauté pan to medium high heat. Add 1-2 tablespoons of oil. Every time you are going to fry a steak.
3. Once the pan is hot, shake off some of the marinade from the steaks and add them to the oil with a few pieces of garlic and some onion.
4. Cook the steaks 2-3 minutes per side.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 pound ground veal
• Kosher salt
• Freshly ground black pepper
• ½ cup dry white wine
• 1 ½ cups chicken stock
• 1 teaspoon chopped thyme
• ½ teaspoon chopped rosemary
• 2 tablespoons small capers, rinsed
• ¾ pound orecchiette
• ½ cup Parmigiano-Reggiano cheese, grated
• ¼ cup chopped flat-leaf parsley
• 2 tablespoons unsalted butter

Instructions

1. In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
2. Add the veal, season with salt and pepper, and raise the heat to high.
3. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
4. Add the white wine to the skillet.
5. Boil over high heat until nearly evaporated, about 5 minutes.
6. Add the chicken stock, thyme, rosemary, and capers.
7. Simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
8. Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, parsley, and butter.
9. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes.
10. Transfer to bowls and serve right away.
11. Make Ahead. The veal sauce can be covered and refrigerated overnight. Rewarm the sauce before serving.